You won’t believe how tasty baked beans on toast can be. Surprise family members with this gourmet variety.
Ingredients
- 250g dried cannellini beans, soaked in cold water overnight, drained
- 3/4 cup (185ml) olive oil
- 1 onion, finely chopped
- 5 garlic cloves, chopped
- 2 teaspoons thyme leaves, chopped
- 1 tablespoon wholegrain mustard
- 1/4 cup (60g) brown sugar
- 1/4 cup (60ml) cider vinegar
- 2 tablespoons curry powder
- 400g can chopped tomatoes
- 600ml tomato passata
- 2 tablespoons sun-dried tomato paste
- 600ml Massel vegetable liquid stock
- 1/2 cup flat-leaf parsley leaves
- Toast, to serve
- Butter, to serve
Method
- Step 1Place beans in a pan, cover with cold water and bring to the boil. Reduce heat to low and simmer for 45 minutes or until tender.
- Step 2Heat 1/2 cup (125ml) oil in a pan over low heat. Cook onion, garlic and thyme, stirring, for 2-3 minutes until softened.
- Step 3Drain beans and add to pan with mustard, sugar, vinegar, curry powder, tomatoes, passata, tomato paste and stock. Bring to a simmer and cook, stirring occasionally, for 45 minutes or until beans are tender.
- Step 4Meanwhile, heat remaining 1/4 cup (60ml) oil in a frypan over high heat. Fry parsley for 20 seconds or until crisp. Drain on paper towel.
- Step 5Season beans and serve with toast, a knob of butter and fried parsley leaves.
- Vegetarian
Notes
Soak the beans overnight.
- Author: Valli Little
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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